• De Hoek’s coffee-marinated ostrich salad with roast pears, Gorgonzola and honey vinaigrette dressing

    Serves: 8
    Cooking Time: 1. For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours. 2. Remove the ostrich from the marinade and pat dry with paper towel. Season the fillet with freshly ground black pepper. Sear on a very hot grill and cook until medium-rare or to your liking. 3. Place the meat on a cooling rack for a few minutes before slicing thinly. 4. For the dressing, combine the ingredients and set aside. 5. Place the salad ingredients in the centre of a large plate and dress with the vinaigrette. 6. Add the slivers of ostrich and garnish with the rocket leaves. 7. Drizzle more of the vinaigrette over the finished dish.

    Ingredients

    • OSTRICH
    • 1L (4 cups) water
    • 500ml (2 cups) strong freshly brewed coffee
    • 30g (1 cup) kosher salt
    • 125g (½ cup) packed dark brown sugar
    • 60ml (¼ cup) molasses (regular or robust, not blackstrap)
    • 750ml (3 cups) ice cubes
    • 8 portions ostrich fillet steaks
    • DRESSING
    • 200ml olive oil
    • 80ml white wine vinegar
    • 30ml (2 tbsp) honey
    • salt and freshly ground black pepper, to taste
    • SALAD
    • 4 large pears, cut into segments and roasted in butter with honey until caramelised
    • 300g Gorgonzola, cut into cubes
    • 200g pecan nuts
    • 2 handfuls fresh rocket

    Instructions

    1

    For the ostrich, stir together all of the ingredients except the ostrich fillet until fully dissolved. Add the ostrich steaks to the marinade, weigh down with a plate and marinate for 6 hours.

    2

    Remove the ostrich from the marinade and pat dry with paper towel. Season the fillet with freshly ground black pepper. Sear on a very hot grill and cook until medium-rare or to your liking.

    3

    Place the meat on a cooling rack for a few minutes before slicing thinly.

    4

    For the dressing, combine the ingredients and set aside.

    5

    Place the salad ingredients in the centre of a large plate and dress with the vinaigrette.

    6

    Add the slivers of ostrich and garnish with the rocket leaves.

    7

    Drizzle more of the vinaigrette over the finished dish.

    ×
    Exit mobile version